0 from 18 votes
BLT Pasta Salad
BLT Pasta Salad is an easy make ahead side or main recipe, with torn romaine, thick-cut bacon, and sweet cherry tomatoes in a creamy garlic-herb dressing.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 8 servings
Calories: 308 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 8 oz. dry macaroni or other small-medium pasta shape, like bowties or rotini
- 8 slices Bacon preferably thick-cut, cooked and diced (reserve some for garnish, if desired)
- 1/2 cup mayonnaise
- 2 tablespoons milk preferably whole, or buttermilk (or dairy free alternative)
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1/4 cup chopped fresh parsley (reserve some for garnish, if desired)
- 2 green onions green and light green parts, thinly sliced (reserve some for garnish, if desired)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cups Cherry or grape tomatoes halved
- 3 cups torn romaine lettuce
Instructions
- Cook macaroni (8 oz.) according to directions in salted water. Drain and rinse with cold water. Shake to remove as much excess water as possible. While the pasta is cooking, prep the rest of the ingredients (cook the bacon, chop the veggies, etc.).
- In a large bowl, mix together the mayonnaise (1/2 cup), milk (2 tablespoons), apple cider vinegar (1 tablespoon), garlic powder (1 teaspoon), fresh chopped parsley (1/4 cup), three sliced green onions, kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon). If making ahead of time, reserve half the dressing in a separate container (see notes).
- Add the cooked and cooled pasta, the cherry tomatoes (2 cups), and the torn romaine lettuce (3 cups) to the bowl with the dressing. Mix together until dressing coats everything.
- Serve garnished with reserved bacon, parsley, and green onions if desired.
Cup of Yum
Notes
- If making ahead of time, reserve half the dressing to toss with the pasta salad just before serving. I also recommend prepping the cherry tomatoes and lettuce, and stirring them in just before serving as well, to avoid them becoming mushy.
- Ingredient substitutions: Gluten-free, whole wheat, or grain-free pasta (such as chickpea) may be used in place of regular pasta; diced red onion may be used instead of green onions; lemon juice or another vinegar may be used instead of apple cider vinegar; another lettuce or baby greens may be substituted for romaine; milk may be omitted, or a milk alternative for a dairy-free version; prepared ranch dressing may be used as a shortcut in place of the homemade dressing.
- For a lighter version, use turkey bacon or a vegetarian bacon substitute and Greek yogurt or mashed avocado instead of mayo (add more salt to taste if you do this).
- For a richer taste, reserve 1 tablespoon of the bacon grease to stir into the dressing.
- Servings: This recipe serves 8-10 as a side; 4-6 as a main. Nutrition information is estimated at 8 servings.
Nutrition Information
Calories
308kcal
(15%)
Carbohydrates
24g
(8%)
Protein
7g
(14%)
Fat
20g
(31%)
Saturated Fat
5g
(25%)
Cholesterol
21mg
(7%)
Sodium
391mg
(16%)
Potassium
260mg
(7%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
1922IU
(38%)
Vitamin C
12mg
(13%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 308
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 24g | 8% |
| Protein | 7g | 14% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 21mg | 7% |
| Sodium | 391mg | 16% |
| Potassium | 260mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1922IU | 38% |
| Vitamin C | 12mg | 13% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.